INNOVATIVE ICE POPS
The recipes and techniques in Pops! Icy Treats for Everyone are a compilation of many years of testing flavors
and shapes, experimenting with texture, and developing innovative freezing and mold-making techniques. My
hope is that this book will encourage you to have fun creating pops that are uniquely your own. As a simple
treat on a hot summer afternoon or an elegant finish to a special meal, ice pops can be as casual or fancy
and as healthful or indulgent as you choose!
CARROT & WHEATGRASS POPS
INGREDIENTS
3½c apple juice
½c brown sugar
1½c peeled and diced carrots
1tsp ground ginger
½tsp cinnamon
1c coconut milk homemade or canned
1c wheatgrass juice freshly squeezed or
prepared from tablets
Makes six 8oz pops or eight 6oz pops.
MATERIALS
Saucepan
Bowl
Food processor or blender
Ice pop molds
1. In a saucepan, combine the apple juice and brown
sugar and stir over low heat for 5 minutes to dissolve the sugar. Set aside 1½c of the mixture.
2. To the remaining apple juice mixture in the
saucepan, add the carrots, ginger, and cinnamon.
Bring to a boil over high heat, then lower the heat
and simmer for 15– 20 minutes, until the carrots are
soft. Remove from the heat and pour into a bowl to
cool to room temperature.
Photography by Emily Brooke Sandor
3. In a food processor or blender, puree the carrot
mixture until smooth. Add ½c of the coconut milk
and process to combine.
4. In a bowl, combine the wheatgrass juice, ¾c of
the reserved apple juice mixture, and the remaining
½c coconut milk.
5. Partially fill the ice pop molds with the carrot
mixture. Insert the sticks. Freeze for at least 2 hours.
Add a layer of the wheatgrass mixture, freeze for 2
hours, then add a layer of the remaining reserved
apple juice mixture, and repeat, freezing for at least
2 hours between layers, until the pop molds are full.
Freeze for at least 4 hours.
6. Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops
from the molds. Replace your daily wheatgrass shot
with one of the pops.
